Ingredients :Fresh Corn Kernels : 1 cup
Boiled Potatoes : 2
Onion : 1
Besan : 1 cup
Rice Flour : 1/4 cup
Curry Leaves : 1 stem
Garam Masala : 1/2 tsp
Red Chilli Powder : 1/2 tsp (Optional)
Chopped Green Chillies : 2
Cumin Seeds : 1/4 tsp
A pinch of cooking soda
Salt to taste
Oil for deep frying
Method :
Put the corn, salt and water in a pressure cooker and cook till 3 whistles. Peel and chop the onion into small pieces and set aside. Heat one teaspoon of oil in vessel. Add the cumin seeds and let them splutter. Now add the curry leaves, chopped onion and chopped green chillies to it and fry for few minutes. Add the mashed potatoes, boiled corn, salt, red chilli powder and garam masala . Mix well and cook for few minutes. Turn off the flame and allow it to cool. Divide the potato mixture into small portions and shape into round balls. Mix the besan , salt and cooking soda in a deep bowl. Add enough water to make a batter of pouring consistency and keep it aside. Heat oil for deep frying. Dip the each stuffing ball in the besan batter and deep fry them till golden color on both sides evenly. Remove from the oil and serve hot with tomato ketchup and a cup of tea.
Other Names : Mokkajonna Bondalu, Corn Bonda, Makai Bonda.
